Refined Sugar Free Tomato Sauce (Ketchup)

July 24, 2017

Making your own refined sugar free tomato sauce from scratch is easier than you think!

We love chips in our house, we really love them. In winter I probably make oven-baked chips once a week. With chips, you need sauce, right? Well my boys do, they love tomato sauce, so I gave making my own homemade refined sugar free tomato sauce a try. I was really happy with how it turned out & it’s surprisingly easy too! Just throw everything in a big pot, let it bubble away, then blitz & strain, leaving you with your very own homemade tomato sauce.

After letting your sauce bubble away for a while it magically transforms into a thick rich consistency. Spiced with cinnamon, cloves & paprika, along with the sweetness from dates, granny smith apples & tinned cherry tomatoes from Mutti Pomodoro. A little apple cider vinegar at the end livens everything up & there you have it one tasty little sauce! Perfect with some oven-baked chips :)

Recently I have been working with Mutti Pomodoro, using their high-quality tinned tomatoes in my cooking. With over 100 years of experience & packaging only the highest quality ripe tomatoes within 24 hrs of being picked I’m a huge Mutti fan. I’ve actually been using their tinned tomatoes for years, so I was thrilled to collaborate with them. If you missed my previous posts for simple vegan minestrone check it out here & recycled herb pots from tin cans here.

If you give this sauce a try I’d love to know how it went, you can always drop me an email at [email protected] or you can find me on Instagram

Thank you & happy dipping,

Tina x

REFINED SUGAR FREE TOMATO SAUCE (KETCHUP)

Author: Tina Khoury (The Barefoot Housewife)

Category: snacks

 

INGREDIENTS


  • 2 tbs olive oil
  • 2 large onions (2 cups) diced
  • 6 garlic cloves chopped
  • 2 stalks celery (1 cup) diced
  • 2 granny smith apples (2 cups) peeled, cored & diced
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 tbs sweet paprika
  • salt (to taste)
  • pepper (to taste)
  • 2 tins of Mutti Pomodoro cherry tomatoes
  • 1 1/2 tins of water (I like to get all the tomato out this way)
  • 6 pitted dates
  • 3 tbs apple cider vinegar

INSTRUCTIONS


  1. In a large pot cook onions, garlic, celery & apples for 10-15 mins until they begin to soften.
  2. Then add cinnamon, cloves, paprika & a pinch of salt & pepper, stir well.
  3. Add tinned tomatoes & water, stir well & simmer for 1 hour.
  4. Remove cinnamon stick & cloves
  5. Add dates & vinegar & simmer for another hour
  6. Blend everything with a stick blender & strain through a sieve
  7. Return to the heat & reduce until you have a sauce consistency
  8. While sauce is hot pour into sterilised jars

    *I haven't tested out how long the sauce lasts, but I recommend using a sterilised jar & gobbling it up fairly quickly. Which shouldn't be too hard!
    This post is sponsored by Mutti Pomodoro. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog.

    A link to my full disclosure policy can be found here, thank you.

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